How To Make Sheftalia, The Ultimate Cypriot Sausage

  1. Brush the onion slices with a little oil and season with kosher salt and pepper.
  2. On a hot grill pan or in a cast-iron skillet, grill the onion until tender and slightly char-marked.
  3. Separate into rings and finely chop.
  4. In a bowl, combine the onion, beef, pork, mustard, coriander, parsley, dill, scallion, oregano and garlic puree.
  5. Season liberally with kosher salt and pepper.
  6. With clean hands, combine the mixture evenly, and form six football-shaped sausages.
  7. Wrap each sausage in a single layer of caul fat, trimming off any extra bits and pieces.
  8. If you like, refrigerate, uncovered, for a couple of hours; this will help dry the surface and give you an even better sear on the grill.
  9. Preheat a charcoal or gas grill, or a ridged cast-iron grill pan, until hot.
  10. Brush the sausages lightly with a little olive oil and season with salt and pepper.
  11. Grill until firm and char-marked.
  12. Transfer the meat to a plate and drizzle with some lemon juice and extra-virgin olive oil, or top with a spoonful of tzatziki.
  13. Scatter with chopped fresh herbs.
  14. Skewer sausages lengthwise after grilling, for a fantastic meze.

sweet onion, extravirgin olive oil, kosher salt, ground beef, ground pork, mustard, ground coriander, parsley, dill, scallion, oregano, garlic, pork caul, lemon, fresh herbs

Taken from www.foodrepublic.com/recipes/how-to-make-sheftalia-the-ultimate-cypriot-sausage/ (may not work)

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